Shashlik Burger

Ingredients for 4 portions:
Eat the Ball® 4 pieces
Sour cream spread 8 tbsp.
Beef tomato zucchini ragout 8 tbsp.
Cress 1 cup
Salad mix 1 bunch
Sour cream spread:
Sour cream 6 tbsp.
Crème fraîche 2 tbsp.
Fresh chives 4 tsp.
Fresh garlic 1 clove
Pepper finger twist
Salt finger twist

Cut chives and garlic fine and blend with sour cream and Crème fraîche. Season the cream with spices and keep it cool.

Beef tomato zucchini ragout:
Beef (Sirloin) 1 pound
Onions 1 piece
Zucchini 1 piece
Red pepper 1 piece
Tomato pulp with pieces 7 oz.
Tomato paste 1 tbsp.
Thyme branch 1 piece
Pepper finger twist
Salt finger twist

Cut beef into small, thin pieces and season with salt and pepper. Roast beef quickly in a preheated pan with olive oil and thyme and put it on a plate afterwards.

Now cut onions, zucchini and red pepper and roast it in the same pan. Add tomato paste and tomato pulp.

Leave it seething for a few minutes and then season it with spices. Add the roasted beef with its meat juice and leave it seething a little longer.

INSTRUCTIONS:

Cut Eat the Ball in two halves and coat the bottom half evenly with the sour cream spread.

Spread salad mix on top of it and drape the beef tomato zucchini ragout on it. Add fresh cress on top.

Now coat the Eat the Ball upper half slightly with sour cream spread and fold it on top of the rest of the burger.

Have fun and bon appetit!

Eat smart, feel good!

Russian Borscht Sandwich

Ingredients for 4 portions:
Eat the Ball® 4 pieces
Red beet horseradish spread 8 tbsp.
Smoked trout filet 2 pieces
Fresh chives 1 cup
Grated horseradish 2 tsp.
Black cumin seed 1 finger twist
Red beet horseradish spread:
Philadelphia cream cheese 4 tbsp.
Crème Fraîche 1 tbsp.
Red beet cooked/diced 3 tbsp.
Grated horseradish 1 tbsp.
Ground cumin seed 1 dash
Pepper 1 finger twist
Salt 1 finger twist
Lemon juice ¼ tsp.

Mix all ingredients together and season with spices.

INSTRUCTIONS:

Cut Eat the Ball in half and coat the bottom half with the red beet horseradish spread. Cut trout filet in two halves and drape on top of the spread. Add fresh chives, horseradish and black cumin seed and fold Eat the Ball together.

Have fun and bon appetit!

Eat smart, feel good!

French Egg Sandwich

Ingredients for 4 portions:
Eat the Ball® 4 pieces
Dijon mustard yolk spread 8 tbsp.
Marinated egg whites 4 tbsp.
Dijon mustard onion chutney 4 tbsp.
Red pepper 1⁄2 piece
Cress 1 cup
Arugula 1 bunch
Dijon mustard yolk spread:
Hard-boiled yolk 4 pieces
Japanese mayonnaise 2 tbsp.
Dijon mustard, coarse 1 tbsp.
Tarragon mustard 1 tbsp.
Black pepper 1 finger twist
Salt 1 finger twist
Pimenton de Espelette 1 finger twist

Mash the hard-boiled yolks using a fork, mix them together with the other ingredients and stir well. Season with spices and keep cold.

Marinated egg whites:
Hard-boiled egg whites 4 pieces
Cider vinegar 1 dash
Salt 1 finger twist
Pepper 1 finger twist
Fresh chives 1 tbsp.
Olive oil 1 dash

Mince the hard-boiled egg whites into little dices, mix them with the other ingredients in a little bowl and season to taste.

Dijon mustard onion chutney:
White onion 1 piece
White wine 1/8 l
Dijon mustard, coarse 1 tbsp.
Crème fraîche 1 tsp.
Black pepper 1 finger twist
Salt 1 finger twist
Rosemary 1 branch

Cut onion into thin slices and sauté in a pot with olive oil and the rosemary branch. Gradually add the white wine and let it boil down. At the end, stir in mustard and Crème fraîche.

INSTRUCTIONS:

Cut Eat the Ball in two halves and coat the bottom half evenly with Dijon mustard yolk spread. Now put arugula on top, spread marinated egg whites over it and place one tablespoon of Dijon onion chutney on top.

Cut red pepper into slices and put these alternating with cress on top of your Eat the Ball. Now coat the upper half slightly with Dijon mustard yolk spread and fold your Eat the Ball together.

Have fun and bon appetit!

Eat smart, feel good!